Test Bank for Understanding Nutrition 16th Edition Ellie Whitney, Sharon Rady Rolfes

Test Bank for Understanding Nutrition 16th Edition Ellie Whitney, Sharon Rady Rolfes Chapter 1: The Basics of Nutrition 1.1 Choosing Foods 1.2 Nutrition: Macronutrients, Micronutrients and Water 1.3 The Science of Nutrition 1.4 Dietary Reference Intakes (DRI) 1.5 Assessing Nutritional Status 1.6 Diet and Health Highlight 1: Nutrition Information and Misinformation Chapter 2: Meal Planning for a Healthy Lifestyle 2.1 Meal Planning Principles and Guidelines 2.2 Diet-Planning Guides 2.3 Food Labeling Highlight 2: Plant-Based Diets Chapter 3: Food and Nutrient Assimilation 3.1 Food and Nutrient Digestion 3.2 Nutrient Absorption 3.3 The Circulatory Systems 3.4 Health and Regulation of the GI Tract Highlight 3: Common Digestive Problems Chapter 4: Sugars, Starches, and Fibers - The Carbohydrates 4.1 Carbohydrates: Breaking Down the Chemistry 4.2 Carbohydrates: Digestion and Absorption 4.3 The Role of Glucose in the Body 4.4 Sugars: Effects on Health and Recommended Intakes 4.5 Starches and Fibres: Sugars: Effects on Health and Recommended Intakes Highlight 4: Carbs, kCalories, and Controversies Chapter 5: Triglycerides, Phospholipids, and Sterols - The Lipids 5.1 Fatty Acids and Triglycerides: Breaking Down the Chemistry 5.2 Phospholipids and Sterols: Breaking Down the Chemistry 5.3 Lipids: Digestion, Absorption, and Transport 5.4 The Role of Lipids in the Body 5.5 Saturated Fats, Trans Fats and Cholesterol: Effects on Health and Recommended Intakes 5.6 Monounsaturated and Polyunsaturated Fats: Effects on Health and Recommended Intakes Highlight 5: High-Fat Foods - Friend or Foe Chapter 6: Protein: Amino Acids 6.1 Proteins: Breaking Down the Chemistry 6.2 Proteins: Digestion and Absorption 6.3 The Role of Proteins in the Body 6.4 Protein in Foods 6.5 Protein: Effects on Health and Recommended Intakes Highlight 6: Nutritional Genomics Chapter 7: Energy Metabolism 7.1 Chemical Reactions in the Body 7.2 Building Blocks of Energy 7.3 Energy: Excess and Inadequacy Highlight 7: Alcohol in the Body Chapter 8: Energy Balance and Body Composition 8.1 Energy: Balancing Intake and Output 8.2 Energy Intake: The kCalories Foods Provide 8.3 Energy Output: The kCalories Expended 8.4 Body Weight and Body Composition 8.5 Body Weight and Body Fat: Associated Health Risks Highlight 8: Eating Disorders Chapter 9: Managing Body Weight 9.1 Overweight and Obesity: An Overview 9.2 Causes of Overweight and Obesity 9.3 Overweight and Obesity: Concerns 9.4 Obesity: Aggressive Treatments 9.5 Lifestyle Changes and Strategies 9.6 Underweight Highlight 9: The Latest and Greatest Weight-Loss Diet - Again Chapter 10: B Vitamins and Vitamin C - The Water-Soluble Vitamins 10.1 An Overview of the Vitamins 10.2 The B Vitamins 10.3 Vitamin C Highlight 10: Vitamin and Mineral Supplements Chapter 11: Vitamins A, D, E, and K - The Fat-Soluble Vitamins 11.1 Vitamin A and Beta-Carotene 11.2 Vitamin D 11.3 Vitamin E 11.4 Vitamin K Highlight 11: Antioxidant Nutrients in Disease Prevention Chapter 12: The Major Minerals and Water 12.1 The Role of Water in the Body 12.2 An Overview of the Minerals 12.3 The Major Minerals Highlight 12: Osteoporosis and Calcium Chapter 13: The Trace Minerals 13.1 An Overview of the Trace Minerals 13.2 The Trace Minerals 13.3 Contaminant Minerals Highlight 13: Phytochemicals and Functional Foods Chapter 14: Fitness: Physical Activity, Nutrients, and Body Adaptations 14.1 An Overview of Fitness 14.2 Energy Systems and Fuels to Support Activity 14.3 Vitamins and Minerals to Support Activity 14.4 Fluids and Electrolytes to Support Activity 14.5 Nutrition for Physically Active People Highlight 14: Supplements as Ergogenic Aids Chapter 15: Nutrition Throughout the Life Cycle: Pregnancy and Breastfeeding 15.1 Prepregnancy Nutrition 15.2 Placental and Fetal Development during Pregnancy 15.3 Pregnancy and Maternal Weight 15.4 Nutrition during Pregnancy 15.5 Pregnancy and Nutrition-Related Concerns 15.6 Nutrition while Breastfeeding Highlight 15: Fetal Alcohol Syndrome Chapter 16: Nutrition Throughout the Life Cycle: Infants, Children and Adolescents 16.1 Nutrition for Infants 16.2 Nutrition for Children 16.3 Nutrition for Adolescents Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases Chapter 17: Nutrition Throughout the Life Cycle: Adults and the Elderly 17.1 Nutrition and Life Expectancy 17.2 The Process of Aging 17.3 Older Adults: Energy and Nutrient Needs 17.4 Older Adults: Nutrition-Related Concerns 17.5 Older Adults - Food Choices and Eating Habits Highlight 17: Nutrient-Drug Interactions Chapter 18: The Role of Nutrition in Preventing Disease 18.1 Nutrition and Infectious Diseases 18.2 Nutrition and Chronic Diseases 18.3 Cardiovascular Disease 18.4 Hypertension 18.5 Diabetes 18.6 Cancer 18.7 Nutritional Recommendations for Chronic Diseases Highlight 18: Complementary and Alternative Medicine Chapter 19: Food and Water: Possible Concerns and Contaminants 19.1 Unsafe Food Handling and Foodborne Diseases 19.2 Nutritional Adequacy of Foods and Diets 19.3 Environmental Contaminants 19.4 Natural Toxins in Foods 19.5 Pesticides 19.6 Food Additives 19.7 Water Safety and Regulation Highlight 19: Food Biotechnology Chapter 20: Hunger and the Environment 20.1 Hunger in the United States 20.2 World Hunger 20.3 Malnutrition 20.4 Food for the World Highlight 20: Environmentally Friendly Food Choices